This is the most effective … ever!” I laugh whenever I scan such a claim and not as a result of I don’t believe them. I do believe them as a result of I mean it whenever I say it too. It’s simply typically we have a tendency to find yourself feeding our words after we realize one thing else that’s “the best ever”. Thus with cautious optimism, I with boldness state this can be the most effective ham ever! By golly, I mean it too!
Last year I shared a beautiful ham instruction and claimed it to be the most effective ever. I truly stand by the tactic of cookery the ham to be the “best ever” however I realize this glaze to be way superior to the coca-cola sauce I created for the opposite ham. The glaze fantastically coats the ham with a lightweight, sweet, however not too sweet, sauce. It tasted wonderful, really one in every of the most effective things I’ve ever created. I virtually created yum sounds after I Ate this.
Max wasn’t affected by my manners as he gave Pine Tree State cat side-eye whereas I Ate my dinner. Personally, i feel he was simply jealous. He doesn’t build yum sounds whereas he eats!Again, this technique of cookery ham is uncommon however leads to Associate in nursing implausibly tender and damp ham. The ham just about falls apart as a result of its thus tender, like force pork, thus you won’t find yourself with nice, thick slices. However, tender morsels versus slices are unquestionably not a deal breaker to Pine Tree State once the top result’s thus succulent and attractive.
Because it will cook during a water/vinegar mixture, the ham will have Associate in nursing initial sour bite, that doesn’t trouble Pine Tree State. However although you’re involved that, don’t worry. Once you coat it with the sweet glaze, it’ll be heaven on a plate.
This dish is ideal for company as a result of you cook the ham the day previous (your house can at first combat a sour smell), to serving, creating it the proper dish for Easter. You’ll be able to even prepare the glaze the day before, thus all you would like to try and do is mix the ham and glaze and heat up within the kitchen appliance or slow cooking utensil.
Place the ham in a large pot and cover with 2 parts water to 1 part vinegar until the ham is covered by at least an inch or two of liquid. Bring to a slow boil and cook for approximately 3-4 hours (without a lid) or until the meat falls off the bone. Depending on the size of your ham, you may need to adjust the length of time you boil your ham. You should not be able to remove the ham without it falling apart. Carefully remove the ham and cool for 30 minutes or until you can touch the ham without burning your fingers. Shred the ham or cut into large chunks and place in a large container and refrigerate.
In a medium pan, combine pineapple juice, brown sugar, balsamic vinegar, dijon mustard, cornstarch and water together over medium-low heat. Bring to a boil and stir until slightly thickened. Refrigerate until ready to reheat the ham.
Combine glaze with ham and place in a 9×13 pan. Cover with aluminum foil and bake in a 350 degree oven for 1 hour or until heated through.
Boiling the ham in the vinegar/water mixture results in the most tender ham. I can eat the ham without the glaze, but for others, it will be too tart. I’ve added leftover ham (without glaze) to soups, omelets, scalloped potatoes with no problems. If you are still concerned, you can also bake the ham (that is not intended for the glaze but to be enjoyed in other dishes) with some brown sugar to minimize any vinegar taste.
This Teriyaki Chicken recipe will quickly become a new favorite! In this one pan recipe, bite size chicken breasts pieces are sautéed in a skillet then coated with an easy and delicious teriyaki sauce. This tastes just like your favorite Chinese take-out but you can have this ready faster than the time it would take to go pick up take-out!
I’ve made other teriyaki chicken recipes but this hands down beats the prep and cook time on any other teriyaki chicken I’ve tried. And yet it tastes just as good! Plus it’s such a flavorful sauce so it doesn’t even require marinating.
It’s a (mostly) healthy recipe that comes in at 258 calories per serving so it a smarter choice than the deep fried food you usually get from your favorite Chinese take-out.
I recently discovered Naked Cakes and it has become my new passion!
It seems that my beloved fondant topped cakes have been replaced by Naked Cakes. It’s this year’s trendy cake for weddings, birthdays, and just about any occasion when a cake is called for.
What exactly are Naked Cakes? Just as the name suggests they’re cakes with minimal or no frosting. But that doesn’t mean they’re plain. Far from it! This recent trend has seen many gorgeous cakes pop up at wedding, bridal showers, and other events.
Naked Cakes make the most of fresh ingredients such as fresh flowers, succulents, leaves, and fruits. Cake designers have come up with unique ways to incorporate fresh ingredients into their multi-tiered cakes.
Others have used food coloring to bake tinted cakes resulting in a tiered rainbow!
Aren’t these naked cakes just too pretty to eat?
Another reason I love naked cakes is because they are too easy to make! You don’t have to be a pastry chef to master the art of making naked cakes, you just need the right tools! Believe it or not you can make these beautiful cakes using a box mix. I did!
I was dying to try my hand at making a naked cake, but I wasn’t too thrilled about baking one from scratch. So I got out a couple of boxes of Duncan Hines Supreme Banana Cake Mix and baked 3 cakes. I didn’t want to be too ambitious on my first try so I decided 3 tiers was my limit. I even used canned frosting! The only thing I made from scratch was the topping, Honeyed Bananas. I wanted to decorate with bananas, but fresh bananas turn an unappetizing brown color when exposed to air for more than an hour. That’s why I had to basically fry them, no big deal, I love friend bananas!
So here’s what you need to make a Honeyed Banana Naked Cake:
3 – 9″ round banana cakes – you can use your own recipe or a boxed mix. If you’re going to use a cake mix I found that Duncan Hines brand works best when it’s time to cut the tops off and if you want to split the cake horizontally to create thin layers.
1 – 2 cans of canned frosting – I used cream cheese Or 2-3 Cups of homemade frosting
4 large bananas sliced in to rounds – firm not too ripe
4 Tbs. Butter
1/4 Cup Honey
1 Tsp. Ground Cinnamon
Long serrated bread knife
Off set icing knife – if you don’t have one (you should if you bake cakes) a cake server works ok
Ice cream scoop – don’t worry if you don’t have one, but it’s handy to have so you can portion icing evenly
Cake turntable – optional – but it will make cutting the cake easier
Bake 3 cakes according to your recipe or box mix
Remove from pans and wrap each cake in plastic wrap
Freeze until firm – overnight works best
Remove cake from freezer one at a time – work on one layer at a time
Carefully unwrap cake
Place on cake turntable or cutting board[spacer height=”-20px”]
Cut off the “domed” top of the cake – place the knife on top of the flattest part of the cake’s edge and cut all the way across [spacer height=”-20px”]
Remove top and set aside. Don’t throw it out, you can use them to make cake pops or give them to the kids to snack.
Brush off loose crumbs and place on a cake board or plate bottom side down[spacer height=”-20px”]
Drop a scoop of icing on the cake and spread over surface just to the edge.[spacer height=”-20px”]
Cut the top of the next layer and place it on top of the first layer cut side down.
Frost just like the first layer [spacer height=”-20px”]
Cut top of last layer and place on top of the second layer cut side down.[spacer height=”-20px”]
Frost the top layer.
At this point you cake is done, you can serve it as it is. But it’s much more fun to decorate it!
For this cake I topped it with Honeyed Bananas
So read on to see how to make Honeyed Bananas, they’re yummy![spacer height=”-20px”]
Melt butter in a frying pan, add honey and mix well, stir in cinnamon
Add banana slices.
Fry each side of the bananas about 3 minutes or until golden brown and coated with honey mixture.
Remove from pan and cool.
Arrange cool bananas on top of cake.[spacer height=”-20px”]
Your beautiful cake is done! Easy peasy! You can make any kind of cake you want and decorate it any way you want. Naked Cakes are so easy and so pretty you’ll want to make one every time you have company, or even if you don’t!
I may love these trendy new cakes, but for children’s birthday parties I’m still going with those fancy fondant covered cakes! I just ordered one for Devon’s 9th. Birthday party next month!
For more Naked Cake ideas follow me on Pinterest, I love to pin the prettiest ones on my board!
Do you racking your brain trying to decide what to make for dinner each night? I know I do, almost every day! It’s funny because years ago my grandmother remarked that the hardest part about cooking is deciding what to cook. I guess it’s an age old problem many of us face. Well I have one yummy suggestion for you. Try out this delicious Honey Sesame Seed Shrimp dish. It’s probably one of the simplest shrimp dish you will ever make.
You can make Honey Sesame Seed Shrimp in about half an hour. It’s basically a stir-fry, but with a sweet honey twist.
I serve it with steamed white rice, but it would go well with noodles too! It’s a great addition to your dinner menu!
Honey Sesame Seed Shrimp
2 Lbs. Extra Large Shrimp – shelled & deveined
1/2 Cup Honey
1 Cup Soy Sauce
1/4 Cup Sesame Oil
2 Cloves Garlic – minced
2 Tsp. Sesame Seeds + extra for garnish if desired
1 Stalk Green Onions – chopped + extra for garnish if desired
1 Tbs. Mochiko Sweet Rice Flour or Corn Starch
1/4 Cup Water
1 Tbs. Sesame Oil for frying
Combine all ingredients (except shrimp, Mochiko, and water) in a mixing bowl
Separate about 1/4 of mixture in a small bowl and reserve for later
Toss shrimp in marinade and marinate for about 15 minutes
Heat Sesame oil in wok or frying pan
Dissolve Mochiko flour or corn starch in water
Remove Shrimp from marinade – discard used marinade
Stir fry shrimp in hot sesame oil until it shrimp start to turn pink
Add reserved unused marinade to shrimp
Stir in dissolved Mochiko or corn starch
Stir until sauce thickens slightly
Remove from heat and garnish with extra sesame seeds and green onions
Recently my husband ended up in the emergency room with severe lower abdominal pain. After several hours and multiple tests and scans it was determined he had a 3 mm kidney stone.
Thankfully it was nothing more serious, he was given a couple of different types of medications, one painkiller and something to help pass the stone. He was instructed to drink plenty of water and told that he would eventually pass the stone but that it would be very, very painful.
I searched the internet for a natural remedy that would hopefully ease his discomfort and help him pass the stone.
I found several different remedies most of them involving Apple Cider Vinegar and lemons. Others involved parsley root, celery, and other natural diuretics. Still others called for honey and maple syrup.
After reading up on the ingredients and what they are supposed to do we decided to try combining them to see if it would work. We figured since the ingredients were foods he ate anyway and weren’t on the list of kidney stone causing foods it couldn’t hurt to try it. Apple Cider Vinegar, lemons, and celery are all diuretics, meaning they will help the body remove excess fluids by making you pee. Honey and maple syrup just make it more palatable.
My husband started taking it and the pain has literally gone away even tho he hasn’t passed the stone yet. He has a doctor’s appointment in 2 weeks, we’ll see what happens then. I’m not really sure if the remedy is the reason he is pain free, but we’re just happy the pain has gone away at least for now.
Here’s the recipe, you should always consult with your doctor or other health care provider before taking anything, even if it’s all natural ingredients. This remedy is taken in the morning and you must drink plenty of water during the day.
Kidney Stone Home Remedy
3 stalks organic celery
1 organic lemon
1/2 cup organic honey
1/2 cup organic maple syrup
1/4 cup Bragg’s Organic Apple Cider Vinegar
1. Place all ingredients in a blender. Include the whole lemon, just remove any seeds, but use the rinds.
2. Blend until smooth.
3. Pour in a covered container in the fridge.
4. Take one tablespoon of the mixture in the morning and drink plenty of water during the day.